Pumpkin a Gnocchi - Leek and Potato Cream

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pumpkin and potatoes until soft, then peel the potatoes and mash everything together while still warm. Add salt, pepper, grated parmesan, and nutmeg, then incorporate flour gradually until a soft dough forms. Shape into gnocchi.

Step 2

Slice the leek and cook it with a small amount of potato in olive oil and a little water until soft and reduced. Transfer to a blender and mix with salt and pepper until smooth and creamy.

Step 3

Warm the leek cream in a pan over low heat.

Step 4

Boil the gnocchi in salted water until they float, then drain and transfer them into the pan with the sauce. Toss gently to coat.

Step 5

Serve with a light sprinkle of parmesan.